“A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.”

Everyone was hesitant and didn't think they would like this when I told them I was making it for Christmas Eve dinner. They were all surprised by how good it was and what a great taste it had! Thanks so much for the recipe, it was nice to try something different and for it to turn out well!

Reviewer:

First of all, let me say that this onion pie is absolutely delicious. I made modifications because, after reading all the reviews and scrutinizing the recipe myself, I didn't think all of the filling would fit into one regular 9" pie crust. I used only 6 slices of bacon, 4 medium-size Vidalia onions, 3/4 cup of half and half and 3 jumbo eggs. Upon the suggestion of "reciprocipe," I added lt. brown sugar and balsamic vinegar to the filling. I also decided to place a lattice crust on top to use up some dough scraps I had. I egg washed the strips and sprinkled them with a little coarse salt. The pie baked for a full 35 minutes before it was set and browned to my liking. I will be making this again.

Reviewer:

We just finished eating this for supper with corn on the cob, it was super good! I didn't use bacon because we didn't have any. Funny thing is that without even saying anything, my husband said it would have been even better if I put some bacon in... So note to self: make sure to add the bacon :)

Reviewer:

I see I'm the only one whose tart came out a bit too watery. I think I used onions that were too large, and next time, I would saute them longer - perhaps caramelize them. It did taste great, though! Good with steaks!

Reviewer:

Had this in France ~16 years ago. I didn't like onions then... I had a second helping.
I wanted to introduce my wife to it (now that I've come to my senses on onions). This seems to be the closest recipe to what I recall. Was easy to cook and quite tasty.

Reviewer:

Great guideline recipe... I used 4 medium vidalias, 1 cup of half & half, generous amounts of salt, pepper, a splash of aged balsamic and a bit (like 2 teaspoons) of brown sugar, nutmeg as recommended, and thinly sliced bits of 1 precooked sausage. It generously filled 1 deep dish crust. This dish was delicious-- savory and sweet at the same time and very moist and filling. Thank you Nadine

Reviewer:

This was amazing. My super picky 12 year old daughter loved it and even my 2 year old ate a piece. I don't think I could fit 5 onions in one pie shell though since Idaho has some really big onions so I made 2 pies instead. It keeps really well in the fridge for about a week if you have any left overs. Overall, this is just an amazing recipe and I can't wait to make it for company.

Reviewer:

This Onion Tart turned out great! It was very smooth and contrary to some other reviewers, was not too oniony. I only used 4 white onions, used regular pie crusts (not deep dish), and had enough batter for almost 2 tarts. I would suggest trying 1 deep dish pie crust and hopefully everything will fit in it. Also, I made one batch with the bacon, one without. It turned out much better without the bacon. Based on my research, bacon is not used in many other traditional onion tart recipes. Lastly, I did not have nutmeg so I used McCormick's Allspice. This addition really made the difference and would suggest using it.

Reviewer:

This is amazing. It's a little much for a weekday dinner but I can't wait to make it for friends! I used a HUGE Vidalia onion and 3 little yellow onions, and next time it will be all Vidalias; they add the best flavor. I loved the addition of the nutmeg, it really gives it a special something. Thanks for a super recipe!